Hey you!

I'm Annie, welcome to my blog. Like majority of people, I am consistently faced with challenges to eat right, stay active, be mindful, and embrace positivity everyday. Here you will find a collection of my recipes and thoughts.

1. Combine oats in a food processor or high-speed blender and process until fine. Add the cashews and almonds, blending again until smooth and fine. Add salt, coconut oil and the rice malt syrup and blend until smooth.

2. Line a baking tin with baking paper and press base mixture into it. Make sure your mixture is flat and level, and press firmly to ensure it holds form. Place the base in fridge while you make the filling.

3. In a food processor, combine coconut milk, rice malt syrup, tahini paste, vanilla paste, salt, coconut oil and the cacao butter, and blend on high until smooth. Add in the soaked and drained cashews, blending further until completely smooth. Finally, add the soaked and drained dates and blend again until smooth.

4. Remove the base mixture from the fridge, and pour the caramel filling onto base. Evenly spread the caramel until it is all level, and place back into the fridge.

5. For the chocolate layer, place all ingredients in a blender and blend until well incorporated. Be sure that you do this on a medium to low level, as the mixture will heat if you blend too fast and the chocolate will separate. Cover the caramel filling with chocolate, and freeze slice for 8 hours (preferably overnight).